This recipe for healthful, tasty, and reviving butternut squash soup is really easy to make.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 pound) butternut squash, peeled and cubed
- ¼ cup water
- ¾ cup whole milk
- ½ cup shredded Cheddar cheese, or more to taste
- salt and ground black pepper to taste
- 2 tablespoons sour cream, or to taste (Optional)
- 2 tablespoons chopped fresh cilantro, or to taste (Optional)
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
- Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
- Transfer soup to serving bowls and top each with sour cream and cilantro.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 154 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I pretty much followed the recipe except I had already cooked the squash so to make the soup I blended and heated the ingredients. Turned out pretty good but not as good as the one we had at the Rodds Hotel the evening of my wife’s Christmas party. But I’ll probably do it again looking to add more flavor.
Unfortunately this does not stand up to the other butternut squash soups I have tried. However, keeping people have different tastes, hopefully this recipe will find a receptive audience. VERY easy to make!